Traditional Italian Spaghetti Carbonara
20 min4
Creamy Roman pasta with guanciale, eggs, and Pecorino Romano—cooked off heat to achieve a silky sauce without scrambling.
| prepBring a large pot of water to a boil | ||||
| 200 g guanciale (Italian cured pork cheek), cut into small pieces | Cook guanciale over medium heat, 2–3 min | Toss pasta with guanciale over high heat | Turn off heat, pour egg mixture, stir quickly | Plate, garnish with guanciale, pepper & cheese |
| 4 whole eggs | Whisk eggs, Pecorino & pepper until creamy | |||
| 100 g finely grated Pecorino Romano DOP | ||||
| freshly ground black pepper, to taste | ||||
| 350 g spaghetti | Cook spaghetti al dente, drain | |||
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